Brush salmon with olive oil and season with salt and pepper. Grill.

Prepare sauce two days before you want to use it. Combine heavy cream and buttermilk in a saucepan and warm to 95°F. Place in a glass jar, top with lid and leave in a warm place for 24–36 hours to give the sauce a pleasant tang.

To a blender add the buttermilk and cream with the chipotle pepper. Blend and then strain immediately. Adjust salt and pepper. Pour back into the glass jar and refrigerate for 24 hours to get to a yogurt-like consistency.

Soak the unhusked ears of corn in water for 10 minutes. Grill the corn with the husks for 10 minutes. Turning the corn to evenly cook. When cool, husk corn and shave the kernels from the cob. This should yield 3 cups of kernels.

In a separate bowl, combine the dry ingredients. Puree in a blender, 2 cups of the corn kernels with the buttermilk and egg. Fold corn mixture into the dry ingredients. Fold in the reserved cup of corn kernels and scallions. Let rest for at least 20 minutes.

Heat a skillet with clarified butter or canola oil on medium heat. Add 3–4 ounces of the batter for each corn cake. Think of these as pancakes as a guide for color.

Cakes can be made just before serving and held in a warm 200°F oven covered with a damp towel.

To serve, toss salad greens with dressing and cover ½ of dinner plate. Top the greens with the sliced tomatoes, grilled salmon and dollops of the Crema.